Crackers

We eat too many crackers because cheese is life, and cheese requires crackers. We based this on a recipe from here.

Ingredients

  • 200g wholegrain wheat flour
  • 1 tsp baking powder
  • 50g cold butter, chopped into cubes
  • Salt

Method

  1. Heat oven to 180C. Line two baking trays with baking paper. Combine the flour, baking powder, butter and ½ tsp of salt. Add 4 tbsp water and knead together. If it still feels dry, add more water until you have a soft but not sticky dough.
  2. Roll out the dough on a lightly floured surface into a rectangle and as thin as possible. Brush a little water over the surface of the dough, scatter 1 tsp salt over and press in lightly. Prick the dough all over with a fork, then cut into squares. Place on the trays and bake for 10-15 mins until the crackers start to turn golden. Transfer to a wire rack and leave until cool. Serve with brie, fig jam and wine!

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Mulberry Tea Cake

A mulberry glut on Woodstock Farm makes for a delicious tea cake! We reckon you could substitute most fruits for the mulberries. The recipe is based off this one here.

Ingredients:

 

  • 250 g wholegrain wheat flour
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 25 g ground almonds
  • 120 g unsalted butter
  • 180 g caster sugar
  • eggs
  • zest and juice of 1 lemon
  • 120g Greek-style yoghurt
  • 2 cups mulberries

 

Method:

Preheat the oven to 180ºC. Grease and line a round cake tin with baking paper.

In a medium bowl, combine the flours. Using an electric mixer, beat the butter and sugar until pale and fluffy. Add the eggs, one at the time, beating well between each one, then add the lemon zest and juice. Slowly mix in one third of the flour, then one third of the yoghurt, repeating until all the ingredients are combined.

Spoon half of the cake batter into the loaf tin, then sprinkle over half of the mulberries. Spoon the rest of the batter into the tin, finishing with the mulberries.

Bake in the oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the pan for a few minutes before turning out onto a wire rack to cool completely.

Serve with tea and cream!

 

Ian’s 100% Wholegrain Sourdough Bread

The following recipe is based on Chad Robertson’s sourdough recipe from Tartine bakery. I have changed it a little to suit my timetable and to better complement the use of Woodstock’s wholegrain, stoneground flour. A really wet dough and long slow fermentation seems to work well with the wholegrain flour. The folding technique cuts out the need to knead, and it improves flavour. Baking the bread in a Dutch oven helps the bread to rise as it catches the steam released from the bread, which halts the formation of an air inhibiting crust. This is by no means the only way to bake bread with Woodstock flour, but it is my personal favourite.

 

bread-website

Ingredients

  • – 70g active starter
  • – 650g wholegrain, stoneground, hard wheat flour
  • – 600g warm water
  • – 5g salt

 

Method

Leaven: In the morning before you are aiming to bake the bread take 70g of active sourdough starter (I’ll be posting up a starter recipe soon!) and add 350g of flour and 370g of warm water. Mix this together in a bowl until it is a smooth wet paste with no flour lumps. Cover with a clean, damp tea towel and leave in a fairly warm room until lunchtime. By the middle of the day the paste should have increased in size and have plenty of bubbles in it. Some recipes suggest testing your leaven for readiness by placing a spoonful of it into some water – if it floats it is ready. Otherwise it might need some more time.

 

Autolyse: This is the when you will add the rest of your flour and water, but not the salt. This period of time allows fermentation to get a head start before you add the salt, which naturally slows down fermentation.

Add the remaining flour and water and mix together with your hands. It may help to wet your hands before sticking them into the dough. Once combined leave covered in warm place for anywhere between 30 minutes and a couple of hours. It is possible to put the dough in the fridge for this stage and leave for around 8 hours. However I generally only wait 1 hour.

 

Bulk fermentation: After the autolyse, add the salt by sprinkling over the top of the dough. Next take one edge of the dough and stretch it up, then fold it over itself. Rotate the bowl 90 degrees and repeat the fold. Fold 8 times and then leave for 30 minutes, or whenever you can next get back to it, and then stretch and fold again. After another 30 minutes fold again. Then fold every hour after that for about four hours. This stretching and folding develops the gluten, whilst retaining the flavourful gases building up in the dough.

 

Shaping: Prepare you proofing basket by sprinkling in flour or placing a very well floured tea towel in it. If you don’t have a basket a bowl will do the job.

When I make bread, I often cut about 200g of dough off at this point to put aside for English muffins. Take the rest of the dough and turn out onto a lightly floured surface. Again hands dipped in water might make things less sticky. Fold the bottom third of the dough up. Then fold in the sides and then top. Now roll the bottom over the top, so the seam is on the bottom. This shaping adds tension to the loaf and helps it to maintain its shape as it rises and cooks. Finally cup the loaf with your hands and rotate it, whilst retaining contact with the work surface. This action brings the loaf into nice round ball. Place your shaped ball of dough into the basket seam side up. Here is the video from Emily Salkeld that helped me to figure it out.  Emily’s Instagram has some serious bread inspiration.

Leave the bread to rise in a warm place for about 2 hours, or alternatively, and as I prefer to do, place it covered in the fridge overnight.

 

Cooking: Half an hour before cooking take the bread out of the fridge and preheat the oven and a Dutch oven, or any heavy oven proof dish with a tight fitting lid, to 250 degrees Celsius. Half an hour later, take the pot out of the oven and sprinkle flour or bran onto the base. Gently turn the loaf out into the pot and score the bread with a serrated knife or razor blade. Place on the lid and put in the oven for 20 minutes. Then turn the oven down to 220 degrees. After 10 minutes take the lid off the Dutch oven and bake for a further 20 – 30 minutes or until dark golden brown.

When you pull the loaf out of the oven it should sound hollow when tapped on the base. Also take the time to listen to the cooling loaf, which will crackle softly. This is a good sound. Also try to wait until your bread has cooled before cutting into it to examine your crumb.

Happy eating!

Rye Chocolate Brownies

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This lovely recipe was adapted from Nigella. They’re perfect for rainy days. And sunny days. And all the days. You could add some walnuts for extra tastiness!

Ingredients

  • 200g soft unsalted butter
  • 200g dark chocolate
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 250g brown sugar
  • 115g wholegrain rye flour
  • pinch of salt

Method

  1. Preheat the oven to 180°C.
  2. Line your your baking tray (approximately 20 x 15cm) with baking paper.
  3. Melt the butter and 3/4 of the chocolate together in a saucepan.
  4. In a bowl beat the eggs with the sugar and vanilla.
  5. Roughly chop the remaining chocolate.
  6. When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the flour, salt and chopped chocolate.
  7. Combine the mixture and then scrape out of the saucepan into the lined tray.
  8. Bake for around 25 minutes.
  9. When its’s ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.
  10. Keep checking the brownies as they cook; remember that they will continue to cook as they cool.

Courtney’s Grandma’s Choc Chip Biscuits

biccies

 

Ingredients

  • 230g of butter
  • 6 tablespoons of sugar
  • 340g wholegrain flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 6 tablespoons of condensed milk
  • 250g of chocolate chips

Method

  1. Preheat the oven to 160 degrees
  2. Beat butter and sugar together
  3. Stir in the rest of the ingredients
  4. Spoon onto lined baking tray and bake for 12-14minutes or until golden!
  5. Enjoy in copious amounts

Rhubarb and Cinnamon Cake

rhubarb-cake

This recipe was adapted from the gorgeous What Katie Ate. It’s the perfect afternoon tea cake!

INGREDIENTS

  • 60g butter
  • 380g brown sugar
  • 2 free-range eggs
  • 1 teaspoon vanilla
  • 300g plain flour
  • 1 teaspoon bicarb of soda
  • 1 teaspoon cinnamon
  • 500g rhubarb cut into 2cm pieces
  • Grated rind of 1 lemon
  • 250ml (1 cup) sour cream

FOR THE CAKE TOPPING:

  • 80g brown sugar
  • 1 teaspoon cinnamon

METHOD

  1. Beat butter with brown sugar.
  2. Add eggs & vanilla.
  3. Stir in sifted flour, soda & cinnamon.
  4. Add rhubarb, rind & sour cream.
  5. Stir with wooden spoon.
  6. Spoon into a buttered and baking paper lined 22cm cake tin.
  7. Sprinkle with topping.
  8. Bake in a preheated 180 C oven for 50 to 60 minutes.
  9. Serve with a big pot of tea!